Grilled Chicken-Vegetable Kabobs
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
4 160 50 6g 150mg 7g 20g 55mg 30% 60% 0% 10% 2g


INGREDIENTS:
3/4 lb boneless skinless chicken breast halves or chicken thighs, cut into 1/2-inch strips 16 fresh whole medium mushrooms 1 large red bell pepper, cut into 16 pieces
1 small zucchini or yellow summer squash, cut into 8 pieces 1/2 cup purchased honey-Dijon salad dressing



1 Grill Directions: Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable plastic bag. Add salad dressing; stir to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, turning once.
2 Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini on eight 12 to 14-inch metal skewers, allowing 1/4-inch space between pieces for even cooking; reserve marinade.
3 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing with reserved marinade. Discard any remaining marinade.

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